Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Whipping cream |
½ cup | Sugar -- divided |
1 teaspoon | Vanilla extract |
¼ teaspoon | Almond extract |
2 \N | Egg whites |
¼ cup | Almonds; finely chopped -- |
\N \N | Toasted |
¼ cup | Flaked coconut -- toasted |
1 teaspoon | Instant coffee granules |
Combine whipping cream, ¼ cup sugar, and flavorings in a medium mixing bowl; beat at high speed until soft peaks form. Beat egg whites (at room temperature) at high speed of electric mixer just until foamy. Gradually add remaining ¼ cup sugar, 1 Tbl at a time, beating until soft peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut; spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee granules into remaining half of tortoni mixture; spoon over whipped cream mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl coconut. Cover tightly, and freeze for 8 hours. Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty plastic bag. Remove from freezer 15 minutes before serving. Makes 8.
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From: Date: File